• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

CooksInfo

  • Home
  • Encyclopaedia
  • Kitchenware
  • Recipes
  • Food Calendar
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
×
Home » Vegetables » Peppers » Sweet Peppers » Bell Peppers » Red Peppers

Red Peppers

If a recipe calls for a “Red Pepper”, and doesn’t elaborate any further as to which type of Red Peppers, presume that it means Red Bell Pepper.

Almost all Red Peppers are green bell peppers which have been left longer on the plant to ripen to red, making them a bit sweeter. They are more expensive than green peppers because the grower has to maintain them longer till they do ripen. There’s a few weeks every fall, however, when peppers are ripening all over faster than they can get them to market, and you can get these for a song, making it a good time to freeze a bunch of them.

There is at least one variety that is never green, not even when unripened. Rouge Royals are elongated bell peppers that start off as red and stay red. Rouge Royals often up to 8 inches (20 cm) long, and each can easily weigh over a pound (450g.) They are very sweet. Seeds of Diversity Canada lists “Rouge Royal’s” status as “endangered”, with seed distribution poor and available only through mail order.

Choose Red Peppers that are firm and heavy for their weight, with no soft spots. If you hear seeds rattling inside, that means the pepper is getting old.

There is more information on Red Bell Peppers in the entry on Bell Peppers.

Cooking Tips

Remove and discard the seeds. They have no taste, and just get stuck in your teeth.

For information on roasting Red Peppers, see separate entry on Roasting Peppers.

Equivalents

1 large Bell Pepper = 1 ¼ cups sliced = 1 cup chopped = 150g / 5 oz.

(for more equivalents, see Bell Peppers).

Storage Hints

No need to blanch these for freezing. Wash, chop, discard stem and seeds, and toss into freezer baggies and freeze for up to 1 year.

Other names

AKA: Red Bell Pepper
French: Poivron Rouge
Dutch: Rode Paprika
Spanish: Pimiento rojo
Portuguese: Pimentão Vermelho
Indian: Milagai Vathal

This page first published: Sep 14, 2003 · Updated: Jun 2, 2018.

This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright © 2023· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.

Tagged With: Bell Peppers

Primary Sidebar

Search

    Today is

  • Lemon Chiffon Cake Day
    Lemon chiffon cake

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright enforced!
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Site

  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar

This web site generates income from affiliated links and ads at no cost to you to fund continued research · The text on this site is © Copyright.